Cabbage Roll Soup
Healthy and easy Cabbage Roll Soup is a meaty, thick and delicious winter soup filled with fresh local Ontario bacon, beef, cabbage, onions, garlic, carrots, celery and tomatoes. It tastes just like cabbage rolls!
Ingredients
- ¼ teaspoon canola or vegetable oil
- 6 slices local Ontario bacon, chopped into small bits
- 454 grams local Ontario ground beef
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 local Ontario garlic cloves minced
- 1 cup diced local Ontario cooking onions
- 1 cup diced local Ontario celery
- 1 cup diced local Ontario carrots
- 4 cups sliced local Ontario green cabbage
- 796 mL can local Ontario diced tomatoes
- 900 mL tetra pack beef broth
- 1 cup water
- 1 tablespoon red wine vinegar or apple cider vinegar
- ½ cup white long grain rice
- 1 teaspoon caraway seeds crushed
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons chopped fresh dill plus more for garnish
Instructions
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Heat the oil in a 4 or 5 qt Dutch oven, over medium heat. Add bacon and cook while stirring constantly until browned and crispy. Drain all but ½ teaspoon of the fat. Leave the bacon in the Dutch oven.
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Raise heat to medium-high, add ground beef and cook while breaking it up with the back of a wooden spoon until no pink remains. Season with 1 teaspoon of the salt and ½ teaspoon of the pepper.
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Add garlic, onion, celery and carrots to the Dutch oven. Cook for 3 minutes while stirring occasionally until the vegetables just become tender. Add cabbage and cook for 2 minutes.
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Add canned tomatoes, beef broth, water, red wine vinegar and rice to the Dutch oven.
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Season with caraway seeds, oregano, bay leaf, and remaining salt and pepper and stir to combine. Bring the soup to a light boil, uncovered, over medium-high heat and let boil for 5 minutes. Then reduce heat to low, cover and simmer for 30 minutes until the vegetables are tender and the rice is plump.
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Stir in chopped fresh dill and garnish servings with sprigs of fresh dill.